Vocatıonal School
Cookıng
Course Information
KITCHEN PRACTICES II | |||||
---|---|---|---|---|---|
Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
Hour / Week | |||||
AŞÇ226 | Spring | 2 | 4 | 3 | 5 |
Prerequisites and co-requisites | None |
---|---|
Language of instruction | Turkish |
Type | Required |
Level of Course | Associate |
Lecturer | Lec. Mehmet Fatih KAYRAN |
Mode of Delivery | Face to Face |
Suggested Subject | None |
Professional practise ( internship ) | None |
Objectives of the Course | Basic cooking techniques, mise-en place and teaching the preparation and cooking of simple meals by emphasizing effective use of prescriptions in terms of timing. |
Contents of the Course | Basic stocks, garbage and basic cooking techniques and applications. Teoric lessons and complementary laboratory applications. |
Learning Outcomes of Course
# | Learning Outcomes |
---|---|
1 | Reads and implements the prescription. |
2 | It selects the correct material and equipment according to the prescription, measures, uses, prepares and presents with the right timing and as required. |
3 | It classifies basic sauces and stocks according to content, color and consistency. |
4 | Know the proper cooking technique according to the properties of the material used and apply it. |
Course Syllabus
# | Subjects | Teaching Methods and Technics |
---|---|---|
1 | Boiling by boiling method | Practice |
2 | Meat cutting (showing different cut shapes) and grill cooking with technique | Practice |
3 | Cooking with frying techniques (deep frying, pan and olive) | Practice |
4 | Cooking with frying techniques (deep frying, pan and olive) | Practice |
5 | Dry cooking techniques | Practice |
6 | This method of mashing | Practice |
7 | This method of mashing | Practice |
8 | Midterm | Practice |
9 | Aqueous cooking and stew technique | Practice |
10 | Cooking in the oven tecnique | Practice |
11 | Cooking in paper and salt technique | Practice |
12 | Served cold after serving Meals (Rozbif, salmon belvi, cucumbers and sauces) | Practice |
13 | Served cold after serving Meals (Rozbif, salmon belvi, cucumbers and sauces) | Practice |
14 | Served cold after serving Meals (Rozbif, salmon belvi, cucumbers and sauces) | Practice |
15 | ||
16 | Final Exam | Practice |
Course Syllabus
# | Material / Resources | Information About Resources | Reference / Recommended Resources |
---|---|---|---|
1 | Practical professional cookery (H.L Cracknell and R.J Kaufmann) 3 Th edition (ISBN 1-86152-873-6) | ||
2 | The Proffesional Chef (Culinary Institute of America)8th edition (ISBN 07645-5734-3 |
Method of Assessment
# | Weight | Work Type | Work Title |
---|---|---|---|
1 | 40% | Mid-Term Exam | Mid-Term Exam |
2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
# | Learning Outcomes | Program Outcomes | Method of Assessment |
---|---|---|---|
1 | Reads and implements the prescription. | 2͵5͵6͵8͵12 | 1͵2 |
2 | It selects the correct material and equipment according to the prescription, measures, uses, prepares and presents with the right timing and as required. | 2͵5͵6͵7͵12 | 1͵2 |
3 | It classifies basic sauces and stocks according to content, color and consistency. | 2͵5͵6͵7͵8͵12 | 1͵2 |
4 | Know the proper cooking technique according to the properties of the material used and apply it. | 2͵5͵6͵7͵8͵12 | 1͵2 |
Work Load Details
# | Type of Work | Quantity | Time (Hour) | Work Load |
---|---|---|---|---|
1 | Course Duration | 14 | 6 | 84 |
2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 5 | 70 |
3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
5 | Document/Information Listing | 0 | 0 | 0 |
6 | Workshop | 0 | 0 | 0 |
7 | Preparation for Midterm Exam | 1 | 1 | 1 |
8 | Midterm Exam | 1 | 2 | 2 |
9 | Quiz | 0 | 0 | 0 |
10 | Homework | 0 | 0 | 0 |
11 | Midterm Project | 0 | 0 | 0 |
12 | Midterm Exercise | 0 | 0 | 0 |
13 | Final Project | 0 | 0 | 0 |
14 | Final Exercise | 0 | 0 | 0 |
15 | Preparation for Final Exam | 1 | 1 | 1 |
16 | Final Exam | 1 | 2 | 2 |
160 |